These strawberry macarons are packed with real strawberry flavor in every layer—no artificial extracts. Below is a clear, refined guide to making heart-shaped strawberry macarons using freeze-dried strawberries.
Why you’ll love this strawberry macaron recipe:
These heart-shaped macarons are not only adorable, they are intensely strawberry-forward. The flavor comes from crushed freeze-dried strawberries folded into the shells and a jam center for a bright burst of fruit.
Note: a 2/8/2023 update refined the original method to fix a thick-batter issue reported by readers.
Key ingredient notes
- Freeze-dried strawberries – Use high-quality freeze-dried strawberries and crush them right before use to prevent humidity absorption.
- Almond flour – Use super-fine almond flour and weigh ingredients before sifting for smooth macaron tops.
- Powdered sugar – Commercial powdered sugar (with cornstarch) gives better texture than homemade.
- Egg whites – Carton egg whites work well; you’ll need about 70 g (roughly 1/3 cup by volume).
- Cream of tartar – Optional, but helps stabilize the meringue.
- Sugar – Use fine granulated or caster sugar so it dissolves quickly into the meringue.
What are freeze-dried strawberries?
Freeze-dried strawberries are flash-frozen and dried in a vacuum so the ice sublimates, leaving crisp berries that retain shape and color. Unlike dehydrated fruit, they remain light and don’t shrink much, delivering concentrated flavor without adding moisture—perfect for macaron shells.
How to make strawberry macarons
1. Make a French meringue
- Whisk egg whites until foamy, add cream of tartar and salt, then add sugar slowly, a tablespoon at a time.
- When soft peaks form, add pink gel food coloring, then continue beating on medium-low until stiff, glossy peaks form.
Tip
Use a clean, oil-free whisk and bowl—stainless steel or glass work best—to ensure the egg whites whip properly.
2. Prepare the dry ingredients
Crush freeze-dried strawberries into a fine powder right before using to avoid moisture absorption.
- Place strawberries between parchment and crush with a rolling pin to a fine powder.
- Sift the powdered strawberries with super-fine almond flour and powdered sugar twice.
Tip
If up to two tablespoons of chunky bits remain in the sifter, discard them rather than regrinding into the mix.
Tip
Crush the strawberries immediately before combining so the powder stays dry and crisp.
3. Macaronage
- Sift the dry mixture into the meringue.
- Fold with a silicone spatula until incorporated, then continue folding until the batter flows like a ribbon.
Test by letting a spoonful fall back into the bowl: the ribbon should smooth out and meld back into the batter within about 10 seconds. Fold a few more times if needed, but avoid over-folding.
- Transfer batter to a pastry bag fitted with a round tip (a smaller tip helps with precision).
4. Pipe heart-shaped macarons
- Place a heart template under parchment or a silicone mat and hold the bag at 90° to pipe two hooks facing each other to form a heart, then fill the center.
- Pull the tip gently with a toothpick to create a pointed bottom for the heart.
- Tap the tray firmly to remove air bubbles and smooth the tops.
- Let shells rest at room temperature 15 minutes or longer until a skin forms and the batter does not stick to your touch.
5. Bake the macarons
- Bake one tray at a time at 300°F (150°C) for about 15–18 minutes (larger shells may need longer).
Check doneness by lightly touching a shell: it should be firm and the base should not wobble. Cool completely before removing from the mat.
6. Make strawberry buttercream
While shells dry and bake, prepare the filling:
- Beat softened unsalted butter until fluffy.
- Add powdered sugar, heavy cream, 1 tablespoon strawberry jam, vanilla, and salt; beat until smooth.
- Transfer buttercream to a pastry bag for piping.
7. Fill and mature the macarons
- Pair shells by size. Turn half of them bottom-side up and pipe a buttercream border around the edge, leaving the center open.
- Fill the center with strawberry jam, then sandwich with the remaining shells.
- Place filled macarons in an airtight container and refrigerate at least 24 hours (up to 3 days) to mature—the flavors and texture improve with time.
Macaron tips
- If you’re new to macarons, practice with a plain French macaron recipe and review a troubleshooting guide for common issues.
- Crushing strawberries just before use prevents humidity absorption and helps avoid wrinkled shells or overly thick batter.
How to store macarons
Filled strawberry macarons freeze very well.
- Fill the macarons, place them in an airtight container, and freeze up to 3 months.
- To thaw, move them to the refrigerator overnight before serving.
Macaron 101: A Comprehensive Guide
Master the technique of French macarons and experiment with signature flavors.
Strawberry Macarons
Ingredients
For macaron shells:
- 10 g freeze-dried strawberries
- 90 g super-fine almond flour
- 65 g powdered sugar
- 70 g egg whites
- 75 g fine granulated sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon coarse kosher salt
- Red gel food coloring
For filling:
- 3 tablespoons unsalted butter softened
- 3/4 cup powdered sugar
- 2 teaspoons heavy whipping cream
- 4 tablespoons strawberry jam divided
- ½ teaspoon pure vanilla extract
- 1/8 teaspoon coarse kosher salt
Instructions
To make macaron shells:
- Preheat oven to 300°F (150°C). Line baking sheets with parchment or silicone mats.
- Prepare the strawberry powder by crushing freeze-dried strawberries between parchment with a rolling pin. Do this just before mixing to prevent moisture uptake.
- Sift the strawberry powder with almond flour and powdered sugar twice, discarding any large chunks left in the sifter.
- In a clean bowl, beat egg whites, granulated sugar, cream of tartar, and salt on medium until soft peaks form. Add gel color at soft peaks, then beat to stiff peaks.
- Sift the dry mixture into the meringue. Fold with a silicone spatula until combined, then continue folding until the batter flows in a ribbon that smooths out in about 10 seconds.
- Pipe the batter using a round tip onto the prepared tray over a heart template to form heart shapes. Tap trays to release air bubbles and let shells rest until a skin forms, about 15 minutes or longer depending on humidity.
- Bake one tray at a time for 15–18 minutes on the middle rack. Shells are done when tops are firm and bases no longer wobble. Cool completely before removing from the mat.
To make strawberry buttercream filling:
- Beat softened butter until fluffy. Add powdered sugar, heavy cream, 1 tablespoon jam, vanilla, and salt; beat until smooth. Transfer to a pastry bag.
To assemble the macarons:
- Pair shells by size. Turn half of them upside down and pipe a buttercream border around the edge, leaving the center open.
- Fill the center with a small spoonful of strawberry jam, then sandwich with the remaining shells.
To mature and store:
- Refrigerate filled macarons at least 24 hours for best flavor and texture. Store in an airtight container in the fridge up to 5 days or freeze up to 3 months. Thaw in the fridge overnight.
⭐️ Did you make this recipe?
Please leave a review and share your feedback!
Video
Tips & Notes
Note 1: Use fresh freeze-dried strawberries and crush them yourself. Ten grams yields about 3 tablespoons of powder.
Note 2: Use super-fine almond flour and weigh ingredients before sifting.
Note 3: Commercial powdered sugar with cornstarch improves texture.
Note 4: Carton egg whites work fine; you need about 70 g total.
Note 5: Cream of tartar is optional but helps stabilize meringue.
Note 6: Use fine granulated or caster sugar for best meringue stability.
Note 7: This recipe can be doubled easily.
Nutrition
This recipe was originally published on February 9th, 2016.